List of top Diary Technology Questions on Traditional Dairy Products asked in CUET (PG)

Better quality chhana is prepared from:

For the production of rasogolla, the cow milk is heated to:

Presence of colostrum in milk leads to a deeper....... color and appearance defect:

The presence of colostrum in milk lead to ....... body and texture defect in chhana:

Good quality of chhana can be obtained from cow milk when it is coagulated at ........ temperature:

Storage of paneer at higher temperatures leads to:

Metallic flavor defect in lassi is caused due to:

The yield of rabri from one liter of buffalo milk (Minimum fat 6.0% and SNF 9.0%) will be:

Soapy flavor defect in Gulabjamun is caused by:

Following steps are involved in the preparation of ..........
A. Reception of buffalo milk
B. Pre-heating and filtration (35–40°C)
C. Standardization (5.5 to 6% fat and 9% SNF)
D. Open pan condensing till obtaining pindi type khoa
E. Heat pindi khoa
F. Addition of sugar (@30% of khoa or 6% of milk)
G. Kneading of sugar with a wooden kneader (60°C)